Spinach & Artichoke Heart Dip in a Take & Bake Sourdough Boule

Looking for a quick dip for entertaining or to go with your meal? This spinach dip is easy to whip up ahead of time and looks fantastic in our Take & Bake Sourdough Bread Boules.

Ingredients:

• 1 bag frozen spinach, thawed, microwaved, and drained
• 1 8oz container cream cheese, microwaved
• 1, 7.5 oz jar artichoke hearts, chopped
• 1 cup parmesan cheese, grated
• Salt and pepper to taste
• ¼ tsp garlic and herb seasoning
• optional: 8 oz can of water chestnuts

Directions:

Prepare the ingredients as described and mix in a bowl. Refrigerate until ready to use.

Bake Take & Bake Sourdough Boule according to package instructions. Carve out the center of the baked bread bowls and fill with the dip either cold or hot.